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Tonight at the City Winery, the corks will be flying and the bubbly will be bubbling during Champagne: The Ultimate Toast, a tasting and food-pairing session designed by legendary Sommelier Jean Luc Le Du and Chef David Waltuck.

Seven champagnes will be overflowing to complement seven delectable champagne-worthy dishes. How about prosciutto, foie gras and fig roulade to go with that bottle of Henriot Brut Souverain? Will the Louis Roederer Cristal bring out the spice in the spiced duck breast? And nothing compliments warm malpeque oysters with caviar like a bottle of Bollinger La Grande Annee. As with any tasting, the most important thing is to feel like you are in good hands. And the City Winery brings out the best.

Jean Luc Le Du has been studying wine since he moved to New York from France in 1985 and spent ten years as Head Sommelier for Daniel Boulud's Restaurant Daniel. As the Boulud franchise grew, Le Du created the wine list for each new enterprise and racked up several awards along the way: Best Sommelier of Northeast America in the Sopexa Competition; Wine Spectator magazine’s "Grand Award" for having one of the best wine lists in the world and finally the James Beard Foundation Award for "Outstanding Wine Service".

But don't be intimidated: Le Du, who also owns a wine store in the West Village is there to teach even the most novice among us everything we need to know to impress our New Year's guests.

David Waltuck (also a James Beard winner) was the chef at the beloved TriBeCa restaurant Chanteralle ("we wanted it to sort of sound French but not be French," said Waltuck) for 30 years, and more recently ran the kitchen at Macao Trading.

His book, Chantarelle, which shares recipes and antecdotes from his and his wife's years running the restaurant, was published last year.